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Charcuterie is a fantastic cookbook for making sausage and other charcuterie. I tried the duck confit and the recipe was clear and concise. It is a very thorough book on the subject and I would highly recommend it for anyone interested in the art of Charcuterie.

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CHARCUTERIEa culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttois true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.

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Charcuterie is a fantastic cookbook for making sausage and other charcuterie. I tried the duck confit and the recipe was clear and concise. It is a very thorough book on the subject and I would highly recommend it for anyone interested in the art of Charcuterie.

Great book for anyone interested in a diferent perspective on meat and food preservation. The book is written in a passionate tone that involves the reader. There are many well done and informative illustrations. I have already made bratwurst, bacon, pork belly confit, and pate. I am looking forward to trying prosciutto as soon as a farmer friend has his hogs butchered. If you are curious about charcuterie, I would highly recommend this book. It is an exhaustive exploration of the subject, and it includes a resource list for products and further information.

While this is perhaps not the be-all, end-all sausage and curing cookbook, it's a great place to start. I've made four different kinds of sausage from this cookbook and all of them have been fantastic. The attention to detail is very important in this process and having everything measured by weight is especially helpful.
But lest you think it's only about making sausage and curing meat, think twice. I made the onion confit recipe and was blown away by how delicious a simple onion could be. Recipes for mustards, grilled vegetable rillette, and preserved lemons round out all the various meat treatments.
Truly, the aim of the authors is to be a cog in reviving foods and techniques that have been lost in our low-fat, low-carb, convenience-food driven world. "Slow food" indeed.
I will say, in doing outside research, I've learned that it is IS possible to make these things without nitrates (which the authors use liberally when appropriate), but the possibility isn't really even broached, aside from saying your bacon won't be pink without it. Collagen casings aren't even mentioned.
But these are very small criticisms in what is otherwise one of the best cookbooks I've read in years. Truly, your friends will be amazed when they see the first batch and when you tell them you made it yourself. Not only that, it tastes great, too!

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